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Classic Chicken Pot Pie

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  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 10
  • Servings 6
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One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.
Updated Sep 29, 2023
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How to Make Chicken Pot Pie

You’ve come to the right place to learn how to make chicken pot pie that’ll have everyone coming back for seconds! This pot pie recipe is easy to follow and comes out delicious every time. First, you’ll cook and combine all of the ingredients that make the yummy filling for this chicken pot pie like milk, flour, mixed veggies and (of course) chicken. Next, you’ll spoon that filling into a convenient pre-made pie crust that tastes just as good as a from-scratch creation. Seal it up and pop your chicken pot pie in the oven, and you’ll have a classic comfort meal ready to serve before you know it.

Can You Freeze Chicken Pot Pie Filling?

This homemade chicken pot pie is best served fresh from the oven. But if you made too much filling, or you’re looking to prep this pot pie ahead of time, the freezer is your solution! To freeze the chicken pot pie filling, prepare it as directed in the recipe. Then cool it, uncovered, in the refrigerator for 30 minutes. Spoon the mixture into a 1-gallon freezer food storage plastic bag, leaving 1/2 to 1 inch at the top of the bag to account for expansion. Seal the bag and freeze your chicken pot pie filling for up to 1 month.

When you’re ready to bake your Classic Chicken Pot Pie, move the mixture to your fridge and allow it to thaw overnight. Next, pour it into a 2-quart saucepan and heat over medium heat for 5 to 6 minutes. Stir frequently until your chicken pot pie filling is thoroughly heated. Assemble, fill and bake pot pie as directed in the recipe.




  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups from 1 carton (32 oz) Progresso™ Classic Chicken Broth
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 2 cups frozen mixed vegetables, thawed


  • 1
    Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2
    In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • 3
    Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 4
    Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Make a foil collar (or pie crust shield) to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.
  • tip 2
    A standard 9-inch glass pie plate works best for this recipe.
  • tip 3
    The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you’re left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.

Frequently Asked Questions

What Is Chicken Pot Pie Filling Made Out Of?

Creamy, flavorful and extra comforting, the chicken pot pie filling is the best part of this dish. Our pot pie recipe uses butter, onions, mixed veggies, flour, Progresso™ Classic Chicken Broth, milk, and shredded chicken to make the base of this delicious meal. Don’t forget the salt and pepper!

How Do You Keep Chicken Pot Pie Crust from Getting Soggy on the Bottom?

To keep your Classic Chicken Pot Pie from getting too soggy, pay close attention to the steps for making the filling. Be sure to keep the pie crust chilled and avoid letting it sit out at room temperature longer than instructed on package.

What Is the Difference Between Chicken Pie and Chicken Pot Pie?

We consider this the best chicken pot pie recipe around, but there are plenty of variations on this homey dish. You can make chicken pot pie with biscuits, for example. Try our 5-Ingredient Chicken Pot Pie Casserole for another take on the classic comfort meal. Chicken pies are a little different—they’re primarily meat-based, leaving out the colorful veggies.

What Are the Best Vegetables for Chicken Pot Pie?

Our chicken pot pie filling is packed with onions and a colorful mix of peas, carrots, green beans and corn. Try adding other veggies such as asparagus, sautéed mushrooms or refrigerated diced potatoes to discover a family-favorite combo!

Nutrition Information

560 Calories, 31g Total Fat, 25g Protein, 44g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
2 1/2g
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • One of our most popular recipes of all time, this classic chicken pot pie recipe has all the goods: a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, it’s super easy to make, which makes it a great recipe for novice cooks and busy families alike. If chicken is a staple protein in your family and you love this chicken pot pie, just wait. We have so many more chicken recipes for you to try next!
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